A collection of receipes too good to forget!

November 4, 2013November 4, 2013

Pork Chops with Roasted Apples and Onions

For some reason we’ve been trying a lot of pork recipes lately and they’ve all been pretty tasty!

Here’s the latest one that I made on a busy Sunday evening- definitely a keeper! Even though it requires 2 separate skillets to make, the only chopping involved is of the apples. Easy peasy! Loved that I got to use my new cast-iron skillet as well.

(Found in the September issue of Cooking Light magazine)

Ingredients:

2 1/2 teaspoons canola oil, divided (I used vegetable oil)

1 1/2 cups frozen pearl onions, thawed

2 cups apple wedges, I used 2 honeycrisp apples

1 tablespoon butter, divided

2 teaspoons fresh thyme leaves ( I used dried thyme)

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (6-ounce) bone-in-center-cut pork loin chops (about 1/2 inch thick)

1/2 cup fat-free, lower-sodium chicken broth

1/2 teaspoon all-purpose flour

1 teaspoon cider vinegar

Directions:

1. Preheat oven to 400*.

2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan, swirl to coat. Pat onions dry with a paper towel and add to pan. Cook onions 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400* for 10 minutes or until onions and apples are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining salt and pepper. Add remaining oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of done-ness. (I cooked for at least 5-8 minutes on each side). Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.